Monkfish medallions,
red lentils and puntarelle (puntarelle chicory)
Roasted purple octopus
with fennel mousse and braised escarole
Meagre steak
with black-eyed beans and ‘nduja (spicy Calabrian sausage)
Straight from the “trabucco” (an old fishing machine still in use in some parts of Italy):
fresh catch of the day, whole or sliced, with tomato, potatoes and olives
Suckling pig cheek cooked at low temperature
with purple polenta
Salmi of venison chops
Quail garnished with foie gras, Ribolla gialla wine sauce and shallot confit
with potato tatin
Beef fillet,
char-grilled red turnip and pioppini mushrooms
Selection of cheeses accompanied by preserves and honeys
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